Creamy Keto Tuscan Soup

Keto Creamy Tuscan Soup – hearty good low carb Tuscan soup bursting with sausage, roasted red pepper, spinach, and garlic flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

You'll Love this Keto Creamy Tuscan Soup

One of our favorite things to eat when trying to stick to a gluten free, low carb diet is hearty, meaty low carb keto soups.

They are filling, don't weigh you down, and great for leftovers you'll look forward to tucking into the next day.

This family loved soup is like a large pot of heavenly goodness – and is similar to a low carb zuppa toscana soup recipe.

If you love the famous Olive Garden soup, you'll like this twist with roasted red peppers, and spinach instead of kale.

We also have a very low carb kale tuscan soup recipe you can check out here! It's loaded with hearty creamy goodness from cream cheese and heavy cream – and is keto friendly for a good soup low carb dieters can enjoy.

While this recipe is easy to make and takes less than 30 minutes on the stovetop, it is also awesome as a set it and forget it keto slow cooker soup!

For the best results, please follow our tips to making this creamy tuscan soup in the slow cooker.

How to make Tuscan Sausage Soup in the Crockpot

• sauté the onion and garlic before adding to the slow cooker, since it helps to bring out the rich, caramelized flavor in this good low carb soup – and season vegetables as you brown them for the best flavor.
• Don't add cream until the end of cooking, and whisk vigorously when adding in.
• We also add cream cheese after soup has reduced significantly in the slow cooker, since adding it too early causes it to burn on the bottom of the pan.

How to make Tuscan Soup in the Instant Pot

If you want to make this easy keto sausage soup in your Instant Pot, it is simple to convert the recipe to use in a pressure cooker!

We often make our soup this way – it comes out good, with less to clean and less mess on the stovetop!

follow these directions for a creamy sausage soup in your instant pot:

1. Brown meat and vegetables in pan of Instant Pot, as directed in stovetop recipe. Do not add spinach, cream, or cream cheese (we will add them at the end for the best flavor and minimal separation!)
2. Add stock and close lid to Instant Pot, seal.
3. Select manual setting; adjust pressure to high, and set time for 4 minutes.
4. When finished cooking, quick-release pressure according to manufacturer's directions.
5. Don't add spinach, cream and cream cheese until the end of cooking after released – and whisk vigorously when adding in.

Other Creamy Keto Dishes You'll Love:

If you love this creamy Tuscan soup with sausage recipe, you'll love our other favorite creamy, rich, and hearty keto dishes!

Click each link to find the easy printable recipe:

• Creamy Garlic Chicken Thighs and Mushrooms Recipe
• One Pot Creamy Meatball Soup
• Creamy One Pot Chicken Stroganoff
• One Pan Creamy Italian Lemon Chicken Mushroom and Asparagus Skillet
• One Pot Creamy Shrimp Alfredo with Zucchini Noodles Recipe

Keto Sausage Soup FAQs

How can we keep the cream from breaking?

Turn heat off soup when adding cream and whisk vigorously when adding, before returning to heat, when adding cream to soup to keep cream from separating.

Should we drain oil from sausage?

Don't drain fat from browning meat, as it will add flavor to vegetables. If you have a ton of oil in pan after sautéing vegetables, drain off some before adding stock.

Creamy Keto Tuscan Soup Recipe

Ingredients

• 1 lb breakfast sausage
• 1 onion, diced
• 2 stalks celery, diced
• ¼ cup garlic, diced
• 1 cup roasted red peppers, drained, cut into 1″ bites
• 8 oz cream cheese
• 3 cups beef stock
• 1 cup heavy cream
• 1 cup spinach or arugula

Method

1. In a large stock pot or dutch oven, brown sausage on medium high heat and break up into crumbles- about 5 minutes.
2. Remove sausage from pan and set aside – do not drain grease.
3. Add onions and celery to pot and cook to soft and lightly browned, about 6 minutes.
4. Add garlic and cook to softened and fragrant, stirring occasionally, about another 5 minutes.
5. Stir sausage back into vegetables, and add roasted red peppers and cream cheese. Stir until cream cheese is melted into meat and vegetables.
6. Stir well and slowly add in beef stock, stirring as you add. Bring to a rapid boil.
7. Remove from heat and slowly stir in cream, whisking as you add to soup.
8. Return soup to heat when cream has been well whisked into soup.
9. Bring to a light boil to slightly reduce soup. Add spinach in and let wilt.
10. When spinach is wilted and soup has thickened, remove from heat and serve immediately.